Toss almonds in a skillet on medium high heat 2-3 minutes until golden and set aside.
Melt butter in a large skillet and cook bacon until crispy, 3-4 minutes. In the meantime, cook the Ravioli according to package instructions. If using fresh green beans, add them to the water at the same time as the pasta. If using frozen, add during the last 2 minutes of cooking.
Drain the Ravioli and green beans, reserving ½ cup of the pasta cooking water and add them to the skillet. Toss gently, season with salt and pepper to taste. Divide Ravioli among plates, sprinkle with toasted almonds and serve.
You can add grated or shaved Parmigiano Reggiano cheese if desired.